homemade red oil
By CarmenLemke
A few days ago, I told a netizen how to make red oil, and I shared my method with her. Maybe the red oil made using my method is not authentic enough, but I feel good about myself. The main thing is simple, very simple, and it is suitable for people like me to be lazy. JMS
Recipe Recommendations
- chili noodles 100g
- cinnamon appropriate amount
- aniseed appropriate amount
- grass fruit appropriate amount
- pepper appropriate amount
- geranyl appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for homemade red oil
1
Prepare shredded green onion and ginger, 100g chili noodles, pepper, fragrant leaves, tsao fruits (must be photographed), aniseed, cinnamon, and other similar spices (in fact, the seasoning package sold in supermarkets specifically for stewing meat is a good one, just put it all in).
2
Heat about 500g of oil and add shredded green onions and ginger.
3
Change the heat to low, fry the shredded spring onions and ginger to dry, take out and throw away.
4
Throw the fragrant leaves, tsaoko fruits, aniseed, cinnamon, and pepper into the oil, and continue to slowly fry these things on low heat to give a fragrance. It feels like almost all of them are taken out and thrown away.
5
Heat the oil in the pan until it smokes slightly, and then turn off the heat.
6
Place the chili noodles in a large container.
7
Pour one-quarter of the hot oil on the chili noodles, stir for a while, then pour in half, stir, and finally add in the remaining oil and stir well.
8
After the red oil cools down, the chili noodles basically settle down.
9
The last thing to do is to divide the oil and the squeezed chili noodles into 2 bottles and it's OK. Red oil and chili noodles left over after frying red oil are good ingredients for cold dishes. Eat slowly.